Creamy Spinach and Leek Rigatoni
with Red Pepper Chilli Jelly and Cheese
- Cereals containing gluten
- Wheat
- Milk
- Egg
Ingredients
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
1 unit(s)
Leek
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
25 grams
Red Pepper Chilli Jelly
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Baby Spinach
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
In the meantime, peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper and fry until starting to soften, 4-5 mins. Continue to stir while it cooks.
Add the leek and cook for 4-5 mins more.
Add the garlic and fry for 1 min.
Stir through the passata, vegetable stock paste, creme fraiche and water for the sauce (see pantry for amount).
Bring up to a boil, then lower to a simmer. Cook the sauce until thickened, 3-4 mins.
Stir through the sun dried tomato paste, red pepper chili jelly and half Italian style cheese.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir the pasta through the sauce and share between your serving bowls.
Top with the remaining cheese.
Enjoy!
Explore Similar Recipes
